Confit Salmon on White Vegetable Mash & Truffle Oil
Karen Martini
Serves 6
Ingredients
6 x 200g pieces of salmon
150g celeriac
150g parsnip
400g desiree potato
300g cauliflower
1 cup chiffonade of savoy cabbage
1 fennel bulb, shaved
2 witlof, cut into julienne strips
1/2 bunch chives, finely chopped
80ml fresh lemon juice
35ml truffle oil
50ml extra virgin olive oil
1 baking dish to fit salmon snuggly
Enough olive oil to fill the dish to half way, sea salt and black pepper
Method
Preheat oven to 125 degrees with dish on rack with oil
Cut vegetables into even sized chunks and place into a pot with a mixture of 1/2 water and 1/2 milk to cover
Bring to the simmer and cook until all pieces are cooked
Drain and put through large mouli, then through small mouli
Add boiled cream to achieve a smooth, creamy mash. Season to taste. Divide mash into 6 serves on plate
Place seasoned salmon fillets into oil for 6 - 7 minutes, then remove and drain on paper towe
Emulsify dressing ingredients together in a bowl
Place salmon fillets on top of hot white vegetable mash and drizzle with truffle oil dressing and dress with salad next to mash
Crumb crispy pancetta over the top, if desired
For the dressing, whisk together the lemon juice, truffle oil, 50ml olive oil and salt and pepper
Mix together the cabbage, fennel, witlof and chopped chives and season with some of the dressing. Serve with the salmon
